Creamy Latte Coffee Popsicles

Ingredients

• 2 ½ cups strongly brewed coffee

• 1 cup raw cashews

• 8 large dates pitted and soaked

• hot water to cover the cashews and dates - discard after soaking

• 1 teaspoon vanilla extract

Instructions

• Brew and measure out the coffee. Set in the refrigerator to cool.

• Remove the pits from the dates. Soak the cashews and dates in enough hot water to cover them by a couple of inches. Let soak for one hour.

• Drain the cashews and dates and place them in a high-speed blender with the brewed and cooled coffee and one teaspoon of vanilla extract. Blend for a few minutes until creamy and smooth.

• Taste the mixture. If it is not sweet enough for you then add some maple syrup to the mixture.

• Evenly pour the coffee/cashew mixture into each mold. Don't overfill. In fact, you can leave about one-quarter inch of space at the top of each mold. The coffee pops will expand as they freeze.

• If you have a cover for your popsicle molds, put the cover on and place each stick into the slits at the top.

• Put in the freezer for about 6 hours until frozen solid.

• Remove and carefully pop each popsicle out from the bottom of the silicone mold. If your mold is not silicone then follow the directions that came with your mold. If you are having trouble getting one out, run warm water over the outside of the molds before removing.

Thank you to Veggie Fun Kitchen for this recipe